HOUNO Visual Cooking I BPE - Manual (Page 10)

BPE - ver. 1.20 – Sept. 05 10
The computer is set to maintain a humidity level of 80% which is the optimum level for all products
that need to be proved before they are baked.
Recommended settings of temperature and time:
Loaves of 400 – 800 g: Low temperature and long proving time (32°C, 45 min.).
Rolls/baguettes of 60 – 200 g: High temperature and short proving time (36°C, 25 min.).
We call your attention to the preset ”semiautomatic bread program”, in which the bread is proved and
baked in the same process.
Bake-off: Please note the distinction between prebaked (additional baking only) and preproved
(defrosting, proving and baking).
Note that the countdown does not start until the selected oven temperature is reached. This ensures that
the oven chamber is thoroughly heated.
If the oven is cold, 10 minutes’ preheating is recommended (models 2.10 and 2.14 require 15 minutes’
preheating)
If the oven is hot, 2 - 5 minutes’ preheating is recommended.
Preheating at a temperature which is 30 - 50°C higher than the desired working temperature is
recommended.
NOTE: When the oven door is opened for loading, 30-50% of the heat in the oven chamber is
naturally lost.
When composing a program of various steps starting with preheating, it is necessary to insert
STOP/ALARM after the preheating mode.
Proving/preheating